Journal: European Journal of Biophysics PDF
Published: 21-Dec-15 Volume: 3 Issue: 6 Pages: 51-58
DOI: 10.11648/j.ejb.20150306.12 ISSN: 2329-1745 (Print) 2329-1737 (Online)
Authors: Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana
Citation: Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. European Journal of Biophysics. Vol. 3, No. 6, 2015, pp. 51-58. doi: 10.11648/j.ejb.20150306.12
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The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.
The biofield treated fish peptone reported the increased particle sizes (d50 and d99) suggesting the aggregation of molecules that might occur due to the impact of biofield energy. The slight reduction in surface area was also revealed in the treated sample as compared to the control that supported the impact of biofield energy on the particle size. The XRD studies revealed the amorphous nature of fish peptone sample; however no significant alteration was observed in the diffractogram of treated sample as compared to the control. The FT-IR spectroscopy results suggested some alteration in the frequency of peaks of various functional groups in the treated sample such as N-H, C-H, C=O, C-N, C-OH, etc. that may be due to the impact of biofield energy treatment on the bond length, bond angle, or the dipole moment corresponding to these groups. Moreover, the DSC analysis revealed the increase in transition enthalpy during degradation of the treated sample that suggested the increased need for energy by the treated sample to undergone the degradation process as compared to the control. The TGA/DTG studies depicted the increase in Tmax and reduced percent weight loss of the treated sample as compared to the control. Hence, the DSC and TGA/DTG studies showed the increased thermal stability of the treated sample. Thus, it can be concluded that the biofield treated fish peptone sample may be more thermally stable as compared to the control, and the biofield energy treatment could be used as an alternative strategy for improving the thermal stability of different compounds.